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Menu proposals for groups from 10 persons

You can compose your individual menu and your menu will be served to all your guests. Unfortunately different menus are not possible. In case that someone would like to order a vegetarian or fish menu, it could be selected from our daily selection menu.

Winter- XMAS menu PROPOSALS for groups as of 10 persons

from november, december and january, 2011

Soups

   CHF
Soup (Soups can be choose to, as an intermezzo)
Pumpkin cream-Soup with «Steirischem» Pumpkin oil14
Cabbage soup with raw ham strips14
Spinach cream soup 14
Mudras Curry-Ginger Cappucino (with wild baby scallop CHF 24) 16
Fowl chestnutcremésoup 16
Potatoe-Leek soup (with black truffle CHF 24) 16
Bresse fowl consommé with vegetables and fowl dumplings 20
Oxtail Essence made with red wine and root vegetables 26

Entree

   CHF
Crispy seasonal salad with warm vegetables20
Lamb's lettuce with Peardressing, bacon, egg and croutons 22
Italian goat's cheese wrapped in air-dried meat on a pillow of puff pastry and extra virgin tomatoes 26
Monkfish saltimbocca on fennel confit with peas 26
Marinated 'Basque-style' calamari 28
Canadian wild caught Scallops with Curry-Eggplant 28
Lightly smoked Balik wild salmon tower with chive crepes and avocado wasabi cream 32
Pan fried Red Mullet (Fish) on a pea-morel mirror 32
Wild caught Scampis from South Africa on lentils marinated with 25 year old Sherry vinegar 34
Guinea hen terrine (F) with black trumpets and pistachio 26
Caduff's Fois-gras terrine with Riesling jelly and fruits 38

Main course

   CHF
Castelluccio-Lentils from Umbrien with Riesling-mustard Sauce and Vegetables 32
Ricotta Gnocchi with mushrooms, confited tomatoes and vegetables( vegeterian dish 36
Bourgignon beef with noodles and root vegetables 36
French chicken breast with Test negra morels, potatoes and season vegetables 36
Caduff's meat loaf or (small Caduff's burgers) with Datarino Tomato-basil sauce,fresh Potatoe mousse and Vegetables 38
Canette duck breast with Portwinejus, mushroomrisotto and carrots44
Braised Vealroulade stuffed with mushrooms, mashed potatoes and Vegetables 48
Braised Veal schulder with morels, sardinia style risotto, carots and salsify 48
In red wine braised Pata negra cheeks with Spätzli and root vegetables 54
Roasted Lamb gigot with provençal herb sauce, Potatoe gratin and frosted salsify 56
Saddle of Deer with gamecream sauce, spätzli and marinated red cabbage 65
Bison tenderloin with tomatoe-herb butter, Safran risotto and vegetables 70
Black Angus Beef tenderloin with herb butter, Ricotta gnocchia nd Vegetables 72

Cheese

   CHF
Selection of raw milk cheeses18

Dessert

   CHF
Home made fruit sorbet (mango/Ardèche raspberry/pear/apple/lemon/passion fruit) 6
Pistachio creme brulee made with Madagascar vanilla 14
Karmelized Creme with pear sorbet 14
Bio-Lemon curd mousse with fruits14
Bolivian wild-chocolate mousse with karmelized bloodorange Sorbet16
Tartatin with Tahiti-Vanilla ice cream 18
Pillow of puff pastry with Bavarian cream and fresh berries 18
Caramelised pear with a slice of chocolate truffle cake 18
Lukewarm Felchlin Chocolatecake «Grand Cru» with berries 18
Caramelized pear with a slice of Chocolateterrine18
Felchlin Variations of Chocolates 20


Wines for menus

Since our wine list changes on weekly bases, you can select the appropriate wines with our Sommelier or directly with Beat Caduff in our wine cellar.

 

With all our menu proposals, you can also choose a raw milk cheese variation instead of the dessert.

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Caduff's Wine Loft
Kanzleistrasse 126, CH-8004 Zurich
Phone +41 (0)44 240 22 55
Fax +41 (0)44 240 22 56

Opening hours
Mon - Fri11.00 - 14.30 h
 17.00 - 24.00 h
Sat17.00 - 24.00 h
Sunclosed